I made these omelet pinwheels a few weeks back and of course you can customize the ingredients endlessly, but I thought a chilaquiles version would be fun. Putting the chips on toward the end keeps them quite crispy and this was absolutely delicious, not to mention adorable. Yum!
Yield: 6-8 servings
Cooking spray or olive oil, for pan
1 cup milk
1/3 cup all-purpose flour
8 large eggs
1 cup cooked chorizo, drained
1/2 cup canned pinto beans, drained and rinsed
1/2 cup Monterey Jack cheese
1/2 cup sharp cheddar cheese
3/4 cup tortilla chips
1 tsp garlic powder
1 tsp adobo seasoning
1/2 tsp cumin
Salt and pepper, to taste
Additional tortilla chips
Preheat oven to 350. Spray a rimmed baking sheet with cooking or olive oil. Line the bottom of the pan with parchment paper, allowing some to hang over on the longer ends. Spray the top of the parchment with oil as well.
In a bowl, whisk together milk and flour. Add eggs and spices and whisk to combine. Pour into pan. Sprinkle the chorizo and beans over the eggs in an even layer.
Bake until the omelet is set, about 10-15 minutes. Remove from the oven and sprinkle with cheese and tortilla chips. Return to the oven for an additional minute or two to melt the cheese and brown the chips.
Use a spatula or butter knife to loosen omelet on all sides. Beginning on one end, lift the parchment and roll the omelet tightly, peeling back the parchment paper as you go. It is a bit delicate so be gentle. Once rolled, allow to set for a few minutes - the cheese will bind the roll together. Then slice and serve while still warm.